China · Chinese restaurant menus worldwide
Chinese-Style Egg Fried Rice with Vegetables
This is the vegetable-and-egg fried rice foundation, distinct from the seafood version in our collection. Separately cooked eggs and a small amount of sauce help the grains stay visible. Prepare the rice safely ahead so the stir-fry itself can be quick.
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Estimated timing; cooked-rice recipes exclude cooking and chilling the rice beforehand.
Choosing Rice for This Dish
Try OM5451 for a firmer long-grain result or Jasmine for an aromatic variation. Cool rice quickly, refrigerate and use within 24 hours.
Ingredients
- 500 g cooked and safely chilled long-grain rice
- 2 eggs
- 100 g peas and 1 small carrot
- 2 spring onions and 1 garlic clove
- 1½ tbsp oil and 1 tbsp soy sauce
- White pepper to taste
Method
Loosen chilled rice gently. Dice carrot, slice spring onion and beat the eggs in a separate bowl.
Heat half the oil and scramble eggs until fully cooked. Transfer to a clean plate.
Add remaining oil, garlic, carrot and peas. Stir-fry until vegetables are cooked, then add rice in a thin layer.
Turn and toss until the rice is steaming hot throughout. Add soy around the pan edge, return eggs and finish with onion and pepper.
Chef’s Notes
Work in two batches if the pan is small. Overloading a pan cools it down and turns the rice into a steamed mixture instead of a stir-fry.
Storage and Cooking Temperatures
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